WILBRAHAM — At a time when school cafeterias are being reimagined across the country, District Chef Cynthia Normandin is helping lead that transformation in the Hampden-Wilbraham Regional School District through fresh ingredients, local partnerships and scratch cooking that introduces students to healthier foods and new flavors.
Normandin’s journey to school nutrition was shaped long before she ever stepped into a cafeteria kitchen.
Raised on an apple farm, she developed a deep appreciation for agriculture and the importance of local food systems. After her father passed away, she took over the family farm and bakery, gaining firsthand experience of the dedication required to sustain a family agricultural business.
“I know how hard farmers work and how much better fresh, local produce tastes. Local schools bought our apples and it was a great partnership,” Normandin said.
After selling the farm and bakery last year, Normandin began searching for what she calls a “retirement job,” but she found much more than that in Hampden-Wilbraham’s food services program. Her admiration for School Nutrition Director Julie Dougal drew her to the district.
“I have worked for Julie Dougal, the school nutrition director, in the past and admired her passion about nutrition in schools,” she said. “Julie really had the vision and I just hopped on board because I also am passionate about food and local products.”
Today, Normandin is helping expand the district’s commitment to locally sourced ingredients. Cafeterias now feature products from nearby farms and regional producers, including a pizza crust made with stone-ground wheat from New England farms.
“We are now buying many local products and produce for our school system,” she said. “The students can taste the difference. Buying local is also good for the entire area, as it supports mom and pop operations and family farms.”
Normandin also has helped introduce more scratch and “speed scratch” cooking methods into school kitchens. From homemade macaroni and cheese to locally grown butternut squash fries that are pre-cut and ready to roast, the goal is to balance efficiency with freshness and nutrition.
“It benefits the students by experiencing new food and tastes,” she said. “It can change their eating habits for a lifetime.”
The work, however, comes with challenges. Time constraints, recipe training, and encouraging students to try unfamiliar foods can all create obstacles. Older students, she noted, are often more hesitant than younger children to embrace new menu items.
“It is hard when you spend a lot of time and effort on something, and not as many kids take it,” Normandin said. “But we know it can take kids up to nine exposures to accept something new, so we will keep trying.”
Some efforts have delivered immediate success. One standout example involved locally sourced haddock fish sticks from Massachusetts fishermen, paired with a scratch-made “splashtastic sauce.” After successful taste tests at an elementary school, the dish expanded districtwide and even became fish tacos at Minnechaug Regional High School.
Looking ahead, Normandin is focused on refining recipes to meet updated federal nutrition standards, including reducing added sugar in breakfast items such as whole-grain muffins before new regulations take effect in the 2026-27 school year.
For Normandin, the work is about more than serving lunch. “The goal is to move forward every year,” she said. “It’s worth the effort and will make a difference for every student that comes through our doors.”
